1 teaspoon lemon juice
2 tablespoons unsweetened nondairy milk (I use almond)
1/4 cup cornmeal
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
3 green tomatoes (approximately 2" in diameter), sliced 1/4" thick
1 1/2 teaspoons granulated sugar
1/4 cup all-purpose flour
2-4 tablespoons vegan buttery spread
1. Place lemon juice and milk in a shallow, wide dish; set aside. Mix together cornmeal, garlic salt and pepper in another shallow, wide dish; set aside.
2. Sprinkle both sides of tomato slices with a small pinch sugar. Dip into flour, then milk mixture, and finally the cornmeal mixture; turning to coat both sides of each slice.
3. Melt buttery spread in large frying pan over medium heat. Place breaded tomato slices in a single layer in the pan and cook until golden brown; turning to cook both sides.
4. Remove from pan and place on a plate covered with a paper towel.
Source of recipe: I wrote this recipe. It was inspired by a friend who is an excellent soul food cook. View more of my recipes at www.VeganFoodAddict.com .